Mousaka – Greek Casserole with Eggplant

Summary

Prep Time	45 mins
Cook Time	1 hr 20 mins
Total Time	2 hrs 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

For the sauce:

4 tablespoon flour
2 tablespoon olive oil
0.75 liter ¾ milk
1 pinch (s) nutmeg, freshly grated
1 teaspoon lemon juice
50 g cheese, (kefalotiri, alternatively parmesan

Instructions

Do not cook the potatoes in the skin until they are completely soft.
Wash the aubergines and remove the stalks. Cut the eggplant and zucchini lengthways into slices about 1/2 cm thick. Sprinkle with salt and let steep for about 15 minutes. Pat dry with kitchen paper.
Heat 1 tablespoon of olive oil in a pan and fry the aubergine and zucchini slices on both sides. Set aside on a plate.
Peel the onions and cut into thin slices, scald the tomatoes briefly, peel them and cut them into small pieces, removing the stems.
Fry the onions and minced meat in the pan with olive oil. Add the tomatoes and deglaze with the wine. Add parsley and oregano, season with salt, pepper and cinnamon. Cover and cook for about 20 minutes. Mix in half of the breadcrumbs, grated cheese and egg.
For the sauce, heat the olive oil in a saucepan and stir in the flour. Stir in the milk and bring to the boil. Simmer over a moderate heat for about 5 minutes while stirring. Season to taste with salt, pepper, nutmeg and lemon juice. Mix the egg and cheese into the sauce.
Preheat the oven to 180 ° C top / bottom heat. Grease an ovenproof dish and sprinkle with the remaining breadcrumbs.
Peel the boiled potatoes and cut them into slices. Layer the potatoes in the pan and season with salt. Pour the minced meat mixture over it. Place eggplant and zucchini slices on top. Pour the sauce over it and bake everything in the oven for about 30-40 minutes.

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